Sunday, July 7, 2013

Herbed Chicken with Summer Salad and Buttered Corn

Sometimes, I struggle with the desire for a Sunday-worthy meal on a busy weeknight. A classic roast chicken, for example, is something I crave time and time again. To be honest, what I really crave are the 'rotisseries' I grew up eating in Paris. Chickens are roasted whole on large metal rods, and gently turn as the skin gets crispy and the meat stays nice and juicy, The fat from the chicken drips down and most butchers cook potatoes -- and sometimes lardons (strips of bacony goodness) -- under the roasting chickens so they get flavoured while they cook. It's making me want a plateful just describing it!

In lieu of a trip back home to Paris, I have a great recipe for a weeknight roasted chicken. I like to cut the chicken into pieces (legs, thighs and breast) so that it cooks faster and is easier to marinate -- I then pop the pieces in a ziploc bag with my marinade ( in this case thyme, garlic, olive oil, lemon and oregano) and let it sit in the fridge all day while I'm at work. This kind of dish hits the spot every time!

In the absence of a barbecue, I make the chicken in an oven, but for all you lucky backyard barbecue owners, grill away!

Add chicken to a ziploc bag. In a small bowl, whisk together olive oil, lemon juice and zest, thyme, garlic, oregano, and a pinch each of salt and pepper. Pour mixture into bag. Seal and shake to combine. Refrigerate for at least 4 hours.

Lightly grease a roasting rack and evenly lay out chicken pieces. Season with a little more salt and pepper. Bake at 425°F for about 15 to 20 minutes, or until chicken is just cooked through and the juices run clear. The breast should cook quicker than the rest of the pieces, so check on the breast a couple minutes before. Broil for about 2 minutes to get a little extra colour on the skin, if needed. Once out of the oven, tent with aluminum foil to rest for 10 minutes, so the chicken stays nice and juicy.

While the chicken is cooking, move on to the salad. Add the Halloumi cheese slices to a nonstick skillet over medium high heat. Cook, turning once, until Halloumi is golden, about 2 minutes per side. Cut into chunks and set aside. Cook asparagus in a pot of salted boiling water until tender crisp, about 3 minutes. Drain and add asparagus to a bowl of ice cold waterto stop the cooking process. Drain, pat dry, and cut into thirds. In a bowl, toss together lettuce, cucumber, cherry tomatoes, and asparagus. In a small bowl, whisk together Dijon mustard and olive oil until the mixture is homogenous. Whisk in red wine vinegar, and a pinch of salt and pepper. Drizzle dressing over salad, stirring to coat. Transfer to serving platter, top with Halloumi pieces. Arrange chicken pieces around salad.